Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called _verdolagas_. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.

Broccoli rabe and pasta, crowned with golden shards of garlic and zapped with a touch of chile heat, is one of the fastest dinners to make, and definitely one of the most satisfying. Because broccoli rabe is loaded with vitamins, minerals, and cancer-fighting bionutrients, I like to double up on the greens. Those who find broccoli rabe a bit bitter—it is a cousin of mustard—will find that the bitterness is greatly tamed by boiling it in lots of salted water with the pasta. You can embellish this basic rendition with bacon or sausage, but it's pretty darn delicious just as it is.

Need some extra energy to get through the day? A bowlful of this protein-rich supergrain topped with a little TLC in the way of nuts and honey should do the trick. You can save time by making amaranth several days ahead, keeping it chilled, covered, and then reheating it with a little extra water.

No offense to traditional risotto lovers, but risotto made with amaranth is so much easier because it doesn't require 20 minutes of near-constant stirring. Just leave your amaranth to bubble slowly on the back of the stove, while you sauté our mushrooms for the buttery topping.
Dried porcini mushrooms bump up the woodsy flavor of the topping, while their soaking liquid becomes a deep, mushroomy stock in which to cook the amaranth. This risotto is ideal for Meatless Mondays and will please all your vegan friends to boot, but if you are craving some cheese, 1/4 to 1/3 cup of Parmesan stirred into the risotto at the end will give it that extra boost that only Parmesan can deliver. Or keep it vegan and pass a bowl of grated cheese separately for those who want it.

It's not hard to understand why ranch dressing is so popular: It's creamy without being heavy, with a good herbal kick and a subtle garlic presence. There are countless recipes for it, but this version, made with fresh garlic and fresh herbs, tastes so much brighter than those using garlic powder and dried herbs. For tips on making salad dressings and more recipes, see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want. For more recipes and tips, see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).
Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our [Homemade Salad Dressing Primer](http://origin.stag.epicurious.com/articlesguides/howtocook/primers/salad-dressing).

Grinding your own meat gives you total control over your burger. It frees you to select the cut of beef you want and lets you decide how finely or coarsely to grind. The chuck top blade has all the right characteristics for a do-it-yourself burger that's got everything going for it: It's beefy, juicy, and tender when cooked to medium (160°F). To further enhance the meat's juiciness and flavor, we recommend dry-brining the steaks overnight before you grind them. See the Cook's Note below for what to do if you don't have a meat grinder and for more about the chuck top blade as well as tips for cooking burgers, see our complete [Burger Primer](http://www.epicurious.com/articlesguides/howtocook/primers/burgers).

If these minty, chocolate-dipped marshmallows remind you of a certain popular candy, you're right—we had them in mind, because they're one of our favorites. But we're also very fond of this chewy, lighter-than-air incarnation.
For a more traditional take on marshmallows, see our recipe for [Homemade Marshmallows](/recipes/food/views/51152000) . And see [Make Your Own Marshmallows](http://www.epicurious.com/articlesguides/howtocook/primers/marshmallows) for additional recipes and tips.

Fans of candied grapefruit peel will love the chewy bits of candied zest in these marshmallows.
For a more traditional take on marshmallows, see our recipe for [Homemade Marshmallows](/recipes/food/views/51152000) . And see [Make Your Own Marshmallows](http://www.epicurious.com/articlesguides/howtocook/primers/marshmallows) for additional recipes and tips.